Reviewer:

This was great. I used chicken stock instead of water and added frozen baby peas and a handful of golden raisins. I had fresh garlic, ginger and turmeric so used those for the paste and powder. Served with brown rice, and even some non curry lovers liked it. Thanks.

Reviewer:

This is a great recipe. It is easy and delicious. I haven't done a ton of Indian cooking before but this was by far the simplest and fastest Indian dish I have made. I did make one little change to the original recipe, I added a can of coconut milk instead of 2 C of water. It turned out great! I'll definitely be making this one again.

Reviewer:

This was just o.k. for me. I have another recipe from the "African and middle eastern cookbook" By Josephine Bacon and Jenni Fleetwood, called Awaze Tibs that is better suited to be made with lamb. The flavor overpowered the chicken i think. I made my own fresh garam masala with a grinder but it tasted to close to a Berbere to me, Might have been the fresh roasted cardamom seeds, i don't know. It wasn't spicy in the sense of a chili pepper as much as it was the fresh spices. Once again i think this is better suited to lamb than chicken. good, but 3 stars.

Reviewer:

Between the chili powder and green chile peppers, you have a very spicy dish indeed. My husband and I enjoy spicy foods, especially curries but this one is lacking a little more flavour than most curry dishes - probably because there not as many spices involved in this dish than most curries. And you must enjoy garam masala, if not, this is not a curry dish you will like.

This is an excellent, easy to make chicken curry with great flavor, and better yet, it doesn't require the laundry list of ingredients that some other recipes do. For those experimenting with Indian cooking for the first time, I have a few tips and suggestions, as one who makes Indian food more often than not: First of all, the poppy seeds are used to achieve a slightly creamy texture. If you don't have them, use a little more than a tablespoon of unsalted cashews (or use salted and reduce the salt a little) and grind to a coarse powder. You'll get the same effect, and cashews are frequently used in Indian recipes, so the flavor will be great. Second, ginger garlic paste is a shortcut used in Indian cooking for peeling and chopping fresh garlic and ginger. It can be replaced by fresh grated, pressed, or chopped ginger and garlic in a 1:1 ratio for the same total volume. You're better off not using powdered spices here. Finally, you'll get the best flavor using fresh chilies, not canned. If you like a little less spice, use 1-2 jalapenos rather than 4 small hot chilies and reduce the chili powder. Garam masala is not the same as curry powder - it's a less pungent mixture including cloves, cinnamon, mace, pepper, and other spices. I try to avoid substituting the two, and find that garam masala has a milder, less overpowering flavor. It's worth the effort to find it, but you can make your own from commonly available spices. I hope this helps! Happy curry making!

Reviewer:

After spicing it up a bit this recipe is great. As for people trying to find poppy seed paste, I believe that the recipe should read "poppy seed, paste" with the paste referring to the ginger/garlic paste. Thank you for the recipe!